Instant coffee might seem like a strange addition but it adds a complexity to the pork that works really well with this fresh Korean-inspired salad. Ingredients 500g pork belly, skin and bones removed 1 tsp salt 1 tsp instant coffee 6 thick spring onions 1 Lebanese cucumber 1⁄2 red apple 3 cups baby salad leaves 1⁄2 tsp toasted sesame seeds 11⁄2 tbsp sugar 2 tbsp soy sauce 3 tbsp rice vinegar 1 tsp fish sauce 2 tsp sesame oil Method Cut the pork belly into 5cm-wide strips, place in a small saucepan and cover with water. Bring to a simmer and skim any scum on the surface.
Add the salt and instant coffee and simmer for 40 minutes, then remove from the heat and allow the meat to cool to room temperature in the liquid. Slice the pork across the strips into thin slices. Halve the spring onions lengthways and slice very thinly on a steep diagonal.
Place the spring onion slices in a bowl of cold water and refrigerate for 20 minutes until they curl. Peel the cucumber in strips, leaving a bit of the skin on, and halve lengthways. Slice on a steep diagonal.
Slice the apple into thin semi-circles, avoiding the core. Combine the ingredients for the dressing and stir to dissolve the sugar. Drain the spring onions well and combine with the cucumber, apple, salad leaves, sesame seeds, sliced pork and dressing.
Toss well and serve..
